Prepare Kibbeh mixture as above, using 1 pound meat to 2 cups burghul, and following the method described for Kibbeh Naye.

1 med. onion, finely chopped
2 1/2 tbsp. oil
1/2 lb. lamb, veal, or beef, ground
1/3 c. pine nuts
Salt and black pepper
1/2 tsp. ground cinnamon
A few tbsp. stock
Butter

Fry the onion in hot oil until golden and soft. Add the meat and pine nuts, and continue to cook until the meat has changed color. Add a few tablespoons of water to soften the meat, season, and add the cinnamon.

Butter a baking tray and smooth half of the Kibbeh over the bottom. Spread the filling over this evenly and cover with a second layer of Kibbeh. Cut diagonal lines over the top to make lozenge shapes.

Melt 8 tablespoons (1 stick) butter and pour this all over the top of the Kibbeh. Bake in a moderate 375 degree oven for 3/4 to 1 hour. It should be well done, and beautifully brown and crisp on top. Basting occasionally with a few tablespoons of stock makes the inside moist and even better.

This is equally delicious hot or cold. Serve with yogurt and salads.